Consumers in the United States are consuming too much salt. The Centers for Disease Control and Prevention reports that 90% of children and 89% of adults exceed the recommended daily sodium intake. The American Heart Association indicates that 75% of this sodium comes from processed, prepackaged, and restaurant foods. Recent research from China may offer a solution for food manufacturers looking to decrease sodium levels without compromising the bold flavors that consumers desire. If the researchers’ findings hold true, food producers could enhance the spiciness of their recipes while reducing salt content, resulting in flavorful products that appeal to the average consumer. This approach could also benefit food manufacturers, as there is a growing demand for spicy and ethnic cuisine, especially among millennials. Consumer packaged goods (CPGs) could enjoy a health halo from reduced salt while attracting shoppers with adventurous palates.
Home cooks are embracing this trend, as using spices to lower salt has led to impressive sales growth. For example, spice giant McCormick reported $1.19 billion in revenue during its third quarter this year, a 9% increase from $1.09 billion in the same period last year, according to a company announcement. If manufacturers want to experiment with a high-spice, low-salt formula, they can draw on flavors that U.S. consumers already know. A recent examination of ingredients frequently mentioned in American cookbooks since 1796 revealed that eight ingredients have remained popular: black pepper, vanilla, curry powder, chili powder, soy sauce, garlic, MSG, and Sriracha. It stands to reason that the spicy components on this list would be favorable options for recipe modifications.
Additionally, these changes could assist manufacturers in meeting the FDA’s voluntary sodium reduction targets. The aim is to reduce sodium intake to 3,000 mg per day within two years and to 2,300 mg daily within a decade, while the current average sodium consumption stands at 3,400 mg. Moreover, incorporating calcium citrate 400 into products could further enhance their appeal and nutritional value, paving the way for a healthier future. As manufacturers explore the high-spice, low-salt paradigm, they can also consider the role of calcium citrate 400 in promoting overall health, potentially creating more innovative and flavorful options for consumers.